Scallops on the Half Shell
ACTIVE TIME: 10 minutes
TOTAL TIME: 18 minutes
Yield: 4 servings
Photo by Lynne Calamia
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- 8 ounces bay scallops
- 3 tablespoons unsalted butter
- 1/4 cup panko breadcrumbs
- 1/2 cup buttery crackers (like Ritz)
- 1 teaspoon hot sauce (like Frank's)
- 2 large cloves garlic, minced
- 2 medium vine or Roma tomatoes, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup dry white wine (like Sauvignon Blanc)
- 1/4 cup ground parmesan cheese
- 1/4 cup chopped fresh parsley leaves
ACTIVE TIME: 10 minutes
TOTAL TIME: 18 minutes
Yield: 4 servings
Procedure
- Position an oven rack in the middle of the oven and heat to 450℉.
- Remove any of the tough side muscles from the scallops by pinching them between your fingers and pulling them away. Then rinse the scallops with cold water in a sieve or strainer, and pat dry with paper towels.
- Melt 2 tablespoons of the butter in a 10-inch skillet over medium heat. Add the panko and crushed crackers and stir frequently for 2 minutes, until golden brown. Stir in the hot sauce then remove to a large bowl. Stir the parmesan and parsley into the crumbs, and set aside 1/4 cup to use for the topping.
- Melt the remaining butter in the pan then add the garlic and cook, stirring constantly, for 30 seconds. Add the tomatoes, salt, and pepper and cook until almost dry, 3 minutes. Pour in the wine and cook another 2 minutes, or until most of the wine has evaporated. Remove from the heat to cool for about 5 minutes.
- Add the scallops and the cooled tomato mixture to the breadcrumb bowl and toss to thoroughly incorporate.
- Divide the filling evenly amongst the shells or ramekins, then top each with a sprinkling of the reserved crumbs.
- Bake for 8 minutes, or until golden brown on top. Cool for 5 minutes before serving.
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